Spinach ravioli in tomato cream sauce
easy
25 mins
25 mins
Ingredients
- 500 g young spinach
- 1 big onion
- 1–2 Garlic cloves
- 1 TABLESPOON Oil
- 1 TABLESPOON Flour
- 400 ml Vegetable broth
- 200 g Whipped cream
- 4-5 Tbsp Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sugar
- 1 TABLESPOON Butter
- 7-10 Tbsp grated nutmeg
- 500 g Ravioli (filled with tomato and mozzarella)
- 70 g Coppa ham
Directions
- 1
Clean and wash the spinach if necessary and let it drain in a sieve. Peel onion and garlic and chop finely. Heat the oil in a pan. Fry half the garlic and onion in a pan.
- 2
Dust with flour while stirring. While continuing to stir, add 250 ml stock, cream and tomato paste and heat for approx. 3 minutes. Season to taste with salt, pepper and sugar, keep warm. Heat the fat in a saucepan.
- 3
Add the remaining garlic and onion. Add 150 ml broth. Add the spinach and cook for about 3 minutes. Season to taste with salt, pepper and nutmeg. Let ravioli simmer in boiling salted water for about 2 minutes.
- 4
Fry Coppa ham without fat in a large pan until crisp, remove and drain on kitchen paper. Arrange ravioli with tomato cream sauce, spinach and coppa chips. Sprinkle with pepper.
Nutrition Facts
530 kcal
43 g
30 g
20 g
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